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Old 11-13-2010, 12:40 AM   #8
Plowboy
somebody shut me the fark up.
 
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Join Date: 10-09-06
Location: Blue Springs, MO
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Originally Posted by PigBoy View Post
The colder, the better. You are sealing the temperature in the bag. Never seal hot meat unless you want rotten food. Todd and I sealed over 200 lbs. of pulled pork in June. He made an ice water bath in a cooler to chill the bags of meat before sealing. Worked great!
That was 365 lbs. The ice bath cooled 190 degree meat to around 40 in mere minutes.
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Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

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